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3.5/4

Simple and easy to prepare. I've also added a couple of bay leaves as well a star anise as suggested by a reviewer.

jtan
from Toronto ON
/ 03.30.2011

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I made this last night and it was fantastic!! It was a little bit fiddly but well worth the effort!!!I added the star anise as suggested, and also transferred the pork to my slow cooker, for the three hour cooking period so I could go out for the afternoon. The ouse smelt lovely when I came home.

stephanieR
from Perth, Australia
/ 02.11.2011

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good and easy I braised it in the oven,
sauce thickened in the oven, and it was
ready to go. it melts in your mouth

A Cook
from sf
/ 11.20.2010

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This is wonderful, I added 2 star anise
and served it up to my family,
including my daughter's Chinese
boyfriend. It dissappeared with no
leftovers. I will make this again.

ahays1
from Brisbane, Australia
/ 04.01.2010

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This was a really good dish. I live in Spain and could not find bok choy, so stir fried bean shoots, sweet peppers and chopped scallions. This made a good accompaniment. I added a piece of star anis suggested by another cook. Good idea. Why is it called red pork? Mine was not red!
George

georgemacleod
from Costa Blanca, Spain
/ 02.17.2010

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Why on earth would ome substitute ribs for pork belly? Also, this is most decidedly not teriyaki pork. Teriyaki is not Chinese.

A Cook
/ 01.27.2009

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FYI - DO NOT substitute ribs for pork belly. They are entirely different cuts of meat! It's like substituting top round for filet mignon; if you do something like that, you shouldn't be suprised when you fail to achieve the desired result.

es2
/ 06.18.2008

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Wow. The ease and quality of this dish are both astounding. I made it for someone who grew up with Chinese cooking and he loved it. Perfect, he said.

adisangmo
from Vancouver Island, bc
/ 12.07.2007

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This recipe is very good and very close to the one my parents made when I was little. I used this one, because I had a hard time translating the one my father gave me. Now my husband and children can taste the memories I had as a child. Remember you can use any fresh green vegetable (not green peas though)lightly steamed.

wawbccc
from Honolulu, HI
/ 07.21.2006

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I have made this dish several times now and I have enjoyed it everytime. One suggestion: add a couple of whole star anise along with the soy, garlic and ginger. It gives the pork another dimension.